And for dessert....

Apple of My Eye Cheesecake

I found this recipe by googling "easy desserts" but after printing it, can't find it again to reference. This was my first cheesecake - I even had to buy the spring form pan! Problem is, the old grocery store didn't have a 9" spring form pan, so I got a 9 3/4" and really should have increased the recipe a little, as the cheesecake came out kind of short. However, it was freaking delicious...Amir's favorite dessert is apple pie and one of mine is cheesecake, so this is really a recipe for everyone to love!

Crust:

1 cup graham cracker crumbs

3 TBS sugar

1/2 tsp cinnamon

1/4 cup butter of margarine, melted

Filling:

3 packages (8 oz each) cream cheese, softened

3/4 cup sugar

3 eggs

3/4 tsp vanilla extract

Topping:

2 1/2 cups of chooped & peeled apples

1 TBS lemon juice

1/4 cup sugar

1/2 tsp cinnamon

6 TBS caramel ice cream topping, divided

Combine ingredients for the crust; press onto the bottom of lightly greased 9" springform pan. Bake at 350 degrees for 10 minutes; cool. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low just until combined. Stir in vanilla. Pour over cooled crust. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. Bake at 350 degrees for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minues. Carefully run a knife around edge of pan to loosen. Drizzle with 4 TBS caramel topping. Cool for 1 hour. Chill overnight. Remove sides of pan. Just before serving, garnish with whipped cream and drizzle with remaining caramel. Store in refrigerator.

I am not a baker by any means and this dessert was fantastic!

Phreaking Pheasant....

So, Amir goes on a hunt yesterday morning with some of his friends for pheasant and chukar...I had no idea what a chukar even was, so I googled it :)

He told me to find a recipe so that I could cook the meat when he got home. What an interesting challenge. I actually ended up using this recipe that calls for quail, and adapted it a little for four birds instead of 16...pheasant and chukar are a little bigger than quail, so you'll need to cook for longer than the recipe says.

Bacon-Wrapped Quail Stuffed with Goat Cheese

16 (4 oz) quail, rinsed and patted dry

1 1/2 tsp of kosher salt

1/2 tsp freshly ground black pepper

1/2 cup extra virgin olive oil

1/4 cup fresh thyme leaves

8 cloves garlic, peeled and halved

16 oz. soft fresh goat cheese

16 sprigs of fresh rosemary

16 strips of thick-cut bacon

Season each quail inside and out with salt and pepper. Transfer to 1 to 2 large bowls, add oil, thyme, and garlic. Toss to combine. Refrigerate, covered at least 1 hour and up to 48 hours.

Preheat over to 500 degrees. Remove 1 quail from marinade. Stuff cavity with 1 oz. goat cheese and 1 spring rosemary and tie legs loosely with kitchen string. Wrap 1 strip of bacon around breast and transfer quail, breast side up, to rimmed baking sheet. Repeat with remaining quail, using 2-3 baking sheets.

Roast until just cooked through (cut into inner thigh; meat will still be slightly pink) about 15 minutes.

The quail can also be grilled rather than roasted. To avoid flare-ups from the dripping fat, cook the bacon separately and stuff it in the cavity of each bird along with the cheese.

All in all, not too bad. I found that Amir really does not like rosemary, so this recipe will have to be altered if I were to make it again. Please excuse the pitiful looking side items - I forgot to take a pic until the end and this is all that was left of the green beans and potatoes!!

These are some of my favorite potatoes - basically boil red potatoes until cooked throughout - cut into quarters and toss with a little butter, italian dressing, thyme, sage, salt & pepper. They are always a hit!

So, I hate Lettuce, but I LOVE this salad!!

Probably because it's made with spinach...super simple and I don't have a real recipe. I got the idea one time when I had lunch at La Madeline for the first time. I am not a big salad person at all, but I was having lunch with a colleague and her salad looked good. It's really iceberg lettuce that I hate...I think it has no taste. I have made this salad with baby spinach and mixed greens and it is great either way!

Knock-Off La Madeline Chicken & Spinach Salad

-1 chicken breast for each person that is eating

-fresh baby spinach (enough to fill your bowl)

-red bell pepper, diced (a handful per bowl)

-mushrooms, sliced (a handful per bowl)

-Worchestershire sauce for chicken & fish

-Salt & pepper

-Italian seasoning

Brush worchestershire sauce on chicken and season with salt, pepper & Italian seasoning. Saute in a pan with either a tiny bit of butter or olive oil, depending on how healthy you are trying to be! Slice chicken and place on top of salad made with all other ingredients (spinach, mushrooms, red bell pepper). If desired, top with shredded mozzerella cheese and/or bacon pieces. Best served with balsamic vinegarette dressing, but also good with peppercorn ranch. Super easy and delicious!